Gingerbread latte poke cake

Name: Gingerbread latte poke cake
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 16 serving(s)
Ingredients: 200 g butter, plus extra to grease; 175 g dark brown sugar; 75 g treacle; 150 g golden syrup; 175 mL vegetable oil; 225 mL whole milk; 2 large eggs; 1 tbsp. ground ginger; 2 tsp. ground cinnamon; 300 plain flour; 2 tsp. bicarbonate of soda; 1 tbsp. vanilla extract; 50 mL brewed espresso; 1 tsp. ground nutmeg; 150 g condensed milk; 300 mL double cream; 1/2 tsp. each ground ginger, ground cinnamon and ground nutmeg; Mini gingerbread men (optional)

Espresso and nutmeg sauce are doused onto this autumnal spiced cake to give it a moreish texture.

By Ailsa BurtUpdated: 13 November 2023

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This decadent and adorable gingerbread latte cake is made even better by the addition of being poked with holes so a decadent espresso and nutmeg sauce can be absorbed into the cake. It's a bit like a tres leche cake where lots of liquids are poured over the cake so it absorbs moisture and becomes so incredibly moist and tender that you wondered why you had eaten other cakes all this time!

If a gingerbread latte is your go-to drink during the festive season, this cake will be right up your alley. It's spiced, sweet, has a gentle kick of espresso and is decorated with adorable gingerbread men too.

For more Christmas baking inspo, take a look at our gallery.

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Yields:

16 serving(s)

Prep Time:

30 mins

Cook Time:

1 hr

Total Time:

1 hr 30 mins

Cal/Serv:

458

Ingredients

200 g
butter, plus extra to grease
175 g
dark brown sugar
75 g
treacle
150 g
golden syrup
175 ml
vegetable oil
225 ml
whole milk
2
large eggs
1 Tbsp.
ground ginger
2 tsp.
ground cinnamon
300
plain flour
2 tsp.
bicarbonate of soda

For the poke sauce

1 Tbsp.
vanilla extract
50 ml
brewed espresso
1 tsp.
ground nutmeg
150 g
condensed milk
300 ml
double cream

To decorate

1/2 tsp.
each ground ginger, ground cinnamon and ground nutmeg
Mini gingerbread men (optional)

Directions

1. Step 1Preheat oven to 180°C (160°C fan) mark 4. Grease and line a 20cm x 30cm tin. Melt together the butter, sugar, treacle and golden syrup in a large saucepan and leave to one side to cool slightly.
2. Step 2Whisk in the oil and milk thoroughly then add the eggs. In a large bowl, mix together the ginger, cinnamon, flour and bicarbonate of soda. Make a well in the middle and add the milk mixture, bit by bit. Whisk until smooth then pour into the prepared tin. Bake for 45min-1hr, until a skewer inserted into the centre comes out clean.
3. Step 3Leave to cool completely on a wire rack then put onto a serving plate. Make holes using the end of a wooden spoon all over the cake, about two thirds of the way down. Mix together all the ingredients for the poke sauce and whisk until slightly thickened. Pour over a third of the mixture then put the cake into the fridge to soak in, along with the leftover cream mixture.
4. Step 4When ready to serve, whip the cream mixture until thick and holding its shape. Spoon over the top of the cake and spread evenly. Dust over the spice mix and decorate with gingerbread men, if you like.